Persimmon and Pecan Breakfast Cereal

I used to be CRAZY about cereal. A staple of my childhood (and early adulthood) cereal was a delicious and fun beginning to almost every day. Frosted Mini Wheats, Crispix, Lucky Charms, Oh’s, Honey Bunches of Oats, Puffins, Chex…. I could go on forever. When I went gluten-free, it was pretty easy to switch over to gluten-free cereals and when I went completely dairy-free, it was easy to switch to soy milk and almond milk. But paleo… there was mourning. Maybe some tears. Maybe some denial and intermittent cereal binges.

Enter Paleo Cereal.

No, it’s not the same as regular ol’ box cereal. It’s much more heavy (you cannot and should not eat more than one bowl) than a box cereal and it has a lot more flavor and nutrition. It’s also not something I make a habit of eating for breakfast. Since my primary goals with my diet are…

  1. To support healthy digestion
  2. To lean out (aka lose weight)

…the cereal is for occasions only. Fruit and Nuts do not really help my digestion nor do they help me lose weight. This is mostly because they aren’t as filling for me as an omelette with veggies and avocado, and they tend to be addictive and easy to overeat.

With that being said, if you are the type of person without those particular concerns, then this would be a fine breakfast alternative for you. Especially for those who are allergic or reactive to eggs.

Persimmons are a major fall favorite for me which is why they are in this cereal. You could certainly put in once of your favorite fruits (banana, apple, pear, mango, papaya, etc.) and swap out other nuts for the pecans and macadamia.

Persimmon and Pecan Breakfast Cereal

1 fuyu persimmon, chopped
1/3 c. pecans, toasted
1/2 c. coconut flakes, toasted
2 dates, chopped
1 tbsp. crushed macadamia nuts
1 c. almond milk
sprinkle of maca powder
sprinkle of sea salt
sprinkle of pumpkin pie spice

  1. To toast the pecans and coconut; Heat some coconut oil in a skillet and add pecans. move constantly to make sure they don’t burn. Half way through, add coconut flakes until they begin to brown on the edges. When done, promptly remove from heat as they could burn in the hot pan.
  2. Mix all ingredients in a bowl and pour your milk over the top!


9 Comments Add yours

  1. Healthy A-Z says:

    I love persimmons, and I would never have thought of something like this. Definitely looks like a great treat!

  2. paleoinpdx says:

    Yum, I still have never tried a persimmon. I almost bought one in the store the other day, but then I put it back. I wasn’t sure what to do with it, but this looks like a good place to start!

    1. nikkiorth says:

      They are wonderful on their own. It’s like eating an apple. Just make sure it’s the Fuyu kind (short and squat) and not the Haiyacha (rounder and pointy end)

      1. paleoinpdx says:

        Good to know! What’s the deal with the other variety?

      2. nikkiorth says:

        you can eat them, but they have to become super gooey and ripe. They are better eaten like a pudding, or used in baking. If you eat them before they are fully ripe, they will suck the moisture out of your mouth. Very astringent.

      3. paleoinpdx says:

        Well, that sounds less than pleasant! Thanks for filling me in … the persimmon is new to me.

  3. withlovedeidrelee says:

    This. Looks. Amazing! Thanks for sharing!!

    1. nikkiorth says:

      You’re welcome!

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